I have grown up drinking Kanji in winters leading up to Holi, every Holi there will be a last batch of Kanji which will be made to mark the end of winter season. For those who don’t know Kanji is essentially a fermented drink made with black carrots and beets. Traditionally the black carrots that are locally available in the north are used to make the kanji recipe, that gives it a distinct flavor and color. These carrots are available for a short duration through winter and are really rich in taste. The addition of ground mustard which is added during the process of fermentation, brings the sharp flavors. This time when I went to Delhi, I got myself some black carrots and turned them into Kaanji.